Sheet Pan Chickpea Fajitas

Advertisement


This post may contain affiliate links. Please read my disclosure policy.

These quick and easy vegan Sheet Pan Chickpea Fajitas are a delicious weeknight dinner that comes together in under 30 minutes. Loaded with chickpeas, peppers, onions, and zucchini along with a signature fajita seasoning – this simple dinner will quickly become a family favorite.

You’ll Love These

  • They are so quick and easy to throw together! We are talking less than a half-hour from start to finish. And the best part is, you don’t have to stand over a hot stove sauteing the veggies! I don’t know about you but when I make fajitas on the stove, I ALWAYS overcook them. I end up with limp, floppy veggies every single time. However, this method of baking the fajitas is foolproof – the veggies come out cooked through, but tender-crisp every time!
  • There are no fancy kitchen gadgets or cooking skills required. As long as you have some kind of pan that can go in the oven, and the basic knowledge of cutting veggies into strips, you are all set for this recipe! Which makes it a great recipe for even the most novice of home cooks.
  • They are a great meatless Monday option! If you’re trying to incorporate more meat-free dinners into your family’s meal rotation, this is a great place to start! Fajitas are familiar, tortillas are delicious and you can add cheese, lettuce, and sour cream just like you would with regular fajitas! I’ve found the easiest way to get my family to enjoy meatless meals is to make them very approachable and similar to meals they enjoy that typically have meat in them.

Instructions

Drizzle chickpeas, onion, and peppers with olive oil.

Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.

Toss to the coat the veggies and chickpeas evenly.

Bake for 12-14 minutes. Then broil for 1-3 minutes to get a nice dark char on the edges of the veggies. Serve on flour tortillas with your favorite fajita toppings!

Tips

  • If chickpeas aren’t your jam, try another bean in its place or just add more veggies instead! If you try a different kind of bean (black bean, pinto bean, kidney bean, etc.), just be sure to watch them closely while they’re baking because they may dry out. That’s why I love chickpeas so much – they’re tough enough to handle all kinds of cooking methods including a quick roast in the oven! You could also just add another sliced pepper or more sliced onion in place of the chickpeas if you don’t have them on hand, or don’t want to use them.
  • To reheat leftovers, just add the veggies to a saute pan over medium to medium-high heat and add a splash of water. Cook, stirring frequently and adding more water as needed until everything is heated through. I also like to make a double batch of these vegetarian fajitas at the beginning of the week and then add them to Sheet Pan Quesadillas, Sheet Pan Nachos, or Vegetarian Stuffed Peppers too!
  • If you like your fajitas a little spicy, feel free to add a pinch or two of cayenne pepper to the seasoning mixture. That will give it a bit of a kick!

More Sheet Pan Meals

Print

Sheet Pan Chickpea Fajitas


  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x

Description

These quick and easy vegan Sheet Pan Chickpea Fajitas are a delicious weeknight dinner that comes together in under 30 minutes. Loaded with chickpeas, peppers, onions, and zucchini along with a signature fajita seasoning – this simple dinner will quickly become a family favorite. 


Scale

Ingredients

  • 1 (15 oz.) can chickpeas, drained
  • 1 yellow pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 small zucchini, halved and thinly sliced
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Preheat oven to 400 degrees. Place chickpeas, onion, and peppers in a single layer on a large baking sheet.
  2. Drizzle with olive oil.
  3. Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.
  4. Toss to the coat the veggies and chickpeas evenly.
  5. Bake for 12-14 minutes. Then broil on high for 1-3 minutes to get a nice dark char on the edges of the veggies.
  6. Serve on flour tortillas with your favorite fajita toppings!

Notes

If chickpeas aren’t your jam, try another bean in its place or just add more veggies instead! If you try a different kind of bean (black bean, pinto bean, kidney bean, etc.), just be sure to watch them closely while they’re baking because they may dry out. That’s why I love chickpeas so much – they’re tough enough to handle all kinds of cooking methods including a quick roast in the oven! You could also just add another sliced pepper or more sliced onion in place of the chickpeas if you don’t have them on hand, or don’t want to use them.

To reheat leftovers, just add the veggies to a saute pan over medium to medium-high heat and add a splash of water. Cook, stirring frequently and adding more water as needed until everything is heated through. I also like to make a double batch of these vegetarian fajitas at the beginning of the week and then add them to Sheet Pan Quesadillas, Sheet Pan Nachos, or Vegetarian Stuffed Peppers too!

If you like your fajitas a little spicy, feel free to add a pinch or two of cayenne pepper to the seasoning mixture. That will give it a bit of a kick!

  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican

Keywords: vegetarian fajitas, vegan fajitas, chickpea tacos





Source link

Leave a Comment